Happy Pancake Day!

Around the world today, many countries and cultures are celebrating. Whatever you call today (Mardi Gras? Shrovetide? Pancake Day?), it is, in the Christian calendar, the final day before the traditionally leaner period of Lent, where many abstain from excess or certain foods, like meat on Fridays.

With Mardi Gras come plenty of delicious and indulgent treats in order to use up all of the butter, cream, fat and oil before Lent starts. Where my sister lives near Detroit, MI, pączki are the thing to eat today. In New Orleans, king cakes are, well, king, and in the UK, pancakes are on the menu.

We here at Hourcar pretty much universally agree on the supreme merits of pancakes, but not all of us are on the gluten train. Here, for your enjoyment, is a delicious pancake recipe that all of us enjoy regularly since I usually bring in too many ingredients and have leftover batter! It is gluten-free and can be made dairy-free, although I’ve never tried an egg substitute before.

Make sure to preheat your griddle or frying pan and test its heat before you pour the first pancake onto it by letting some water drops fall onto the heated pan surface. If the drops “dance” around on the surface, your pan is ready to go! Watch for bubbles to form and pop on the surface, indicating it’s time to flip.

Happy Pancake Day! – Jen, Office Manager

Gluten-Free Pancakes

1 c almond flour

½ c arrowroot starch

1 tsp baking soda

¼ tsp salt

1 egg

Milk, milk substitute or water

Optional: 1 Tbsp coconut oil, melted

Optional: 1 Tbsp maple syrup

Optional: anything delicious you’d like to throw in! Blueberries, sliced bananas, chocolate chips, etc

  1.       Preheat pan over medium-high flame.
  2.       Mix together dry ingredients (almond flour, arrowroot, baking soda, salt).
  3.       If using, add melted coconut and/or maple syrup and stir into dry ingredients with a fork.
  4.       Add egg and stir well with a fork.
  5.       Add milk/milk substitute/water in small amounts, stirring with a fork, until the batter is mostly smooth and pours easily. If you prefer taller pancakes, leave batter slightly thicker; if you prefer thinner pancakes, add enough liquid so that the batter pours very easily.
  6.       Test the pan with water droplets to make sure the pan is hot.
  7.       Pour out the batter into the pan.
  8.       If using any extras, add them now (fruit, chips, etc).
  9.       Wait until bubbles form and pop on the surface before flipping the pancake (3 minutes or so).
  10.       After you’ve flipped it, wait another minute or two to let the underside cook.

Top with whatever you like and enjoy today on Pancake Day, or whenever you like!

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